What is Double Zero (00) Flour?

When it comes to pizza, there’s no denying that the crust can make or break the entire experience. The flavor, the crunch (or, "crum"), the chew – it all hinges on one essential ingredient: flour. Among the many types available, 00 flour stands out as the game-changer in the pursuit of pizza perfection. This Italian gem, long regarded as a secret weapon by pizzaiolos and pizzaiolas in Naples, has earned a cherished place in Rio's Woodfire creations.

The Characteristics of 00 Flour

What exactly makes 00 flour so unique?

00 flour is milled extremely fine from high-quality wheat, resulting in a silky texture that lends itself beautifully to making dough. The “00” grading system indicates its fineness and shows it has a very low gluten content compared to other flours. This makes it ideal for creating a soft and elastic dough.

Importantly, 00 flour generally has a higher protein content, typically between 12-13%. This is critical for developing gluten without making the dough tough. This balance leads to a perfect crust that is both airy and chewy, a hallmark of traditional Neapolitan pizza.

Moreover, 00's protein content allows better water absorption, enabling the dough to achieve an impressive rise during fermentation. The result? An incredible, easilly digestible crust that springs back beautifully in the oven.

The fine, silky texture of 00 flour compared to coarser flours.

The Art and Science of Pizza Making

Using 00 flour means engaging an ancient craft that's roots travel back centuries. Neapolitan pizzaiolos and pizzaiolas have pioneered this flour to a perfect the balance between teatering directly on the wire of art and science. Much has to do with yeast and fermentation, but there is a touch of history that makes this flour epic.

But first, let's start with the fermentation. In efforts to create an outstanding pizza crust, the dough needs time—a lot of it. The unique properties of 00 flour allows the dough to be prepared hours, or even days, in advance producing gut friendly and ultra tasty results. This resting period also enables deeper flavors and stronger fibers to develop, contributing to that distinct taste and texture we crave.

A fermentation that lasts longer, around 48 to 72 hours, breaks down complex sugars and enhances the pizza's flavor profile as well as making it much more digestible for your body's system. Longer fermentations will require mixed temprature planning. Pairing 00 flour with techniques such as cold fermentation unlocks delicious taste notes that elevate with each bite.

As history has it, back in WW2, the devastation to Itally rendered Napoli too poor to invest in the first GMO project. Of course in retrospect we know that was an awesome thing! 00 flour from Napoli is from herloom seeds that have never been basterdized the way most of the world's wheat has been due to genetic modification in labrotories. This is said to be one of the main reasons that people who have bad reactions (joint swelling, bloating, gas) to wheat products can tollerate and easily digest well fermented 00' flour.

A traditional Neapolitan pizzaiolo expertly shaping pizza dough.

Being from Napoli and lower in gluten might mean fewer issues for individuals with mild gluten sensitivities, though it is essential to remember that it is not gluten-free. In the culinary world, there’s a strong emphasis on the quality of ingredients over quantity, and 00 flour embodies this principle.

The Versatility Beyond Pizza

Let’s not limit the wonders of 00 flour to just pizza crusts!

This flour is versatile and enhances other Italian staples such as pasta, bread, and pastries. Its fine texture and elasticity make it perfect for crafting delicate dough that produces moisture-retaining pasta. This means your homemade pasta will have a delightful texture and cook evenly.

Incorporating 00 flour into your cooking will open a world of Italian cuisine possibilities, making it your go-to choice for various recipes.

Homemade pasta made with 00 flour, showcasing its versatility beyond pizza.

Tips for Using 00 Flour at Home

If you’re inspired to bake your own pizza with 00 flour, here are some practical tips to ensure you achieve the best results:

1. Kneading and Mixing: Don’t skimp on kneading! This helps incorporate air and is vital for developing the gluten structure. Aim for about 10 minutes of kneading time.

   
   

2. Hydration: Because 00 flour absorbs more water, you may need to adjust your hydration levels. For a simple pizza dough, start with a recipe that recommends a hydration level between 60-65% to achieve the right texture.

   
   

3. Temperature Control: Ferment your dough in a cool place, especially in the fridge for 24-48 hours. This technique helps develop flavors without sacrificing the dough's rise.

   
   

4. High Heat Baking: Authentic Neapolitan pizza is cooked at high temperatures—ideally in a wood-fired oven at around 900°F. However, most home ovens can reach impressive temperatures; preheating your oven with a pizza stone for at least an hour can help replicate that crispy crust.

   
   

5. Experimentation: Don’t hesitate to explore different toppings and styles of pizza. The unique aspects of 00 flour will enhance your culinary creativity.

   
   

Embracing the Flavorful Tradition of 00 Flour

In a world filled with flour options, 00 flour stands out as a top choice for pizza enthusiasts and home bakers. The tradition rooted in Italy resonates through every crust that emerges from the oven, delivering vibrant flavors and textures that captivate pizza fans worldwide.

The journey of 00 flour is not just about crafting the perfect pizza; it’s about embracing the history, simplicity, and passion that Italian cuisine conveys. So go ahead, grab some 00 flour, and start creating your pizza masterpiece! Your taste buds will appreciate this delightful choice.

Slice it up,

~Rio